Fish and Vegetable Risotto

Preparation: 10 minutes

Cooking: 25 minutes

Serves 4

2 tblspn olive oil

1 leek, sliced

1 ½ cups Arborio rice

1 cup white wine

1 ½ cups vegetable stock

4 large ripe Roma tomatoes, chopped

1 tspn fresh rosemary leaves

6 courgettes, sliced

4 emperor fillets, diced

¼ cup freshly chopped basil

Freshly ground black pepper

Parmesan cheese, to garnish

Heat olive oil in a large saucepan. Add leek. Cook for about 3 minutes. Add rice. Cook, stirring constantly, for about 3 minutes. Add wine, stirring until absorbed. Add ½ cup stock. Cook, stirring until absorbed. Add remaining stock, tomatoes, rosemary leaves and courgettes. Cover. Simmer for about 10 minutes, adding a little water to prevent sticking if necessary. Add fish. Cook for about 4 minutes or until fish is opaque. Add basil and black pepper. Stir through. Serve immediately with Parmesan cheese if desired. Accompany with a fresh salad.